Summer Salad Dressings with Raw Honey

August 25, 2016

The content for this article was provided by Hillary Bergh offoodheals.net. Hillary Bergh is a 5th generation chef with a passion for kitchen play. Growing up in the kitchens of her family’s multiple restaurants gave her a solid foundation that was then developed further while working as a manager at Bouchon Bakery, chef and wine club manager at Swanson Vineyards, and executive chef at Google with Bon Appetit Management Company. She holds two culinary certifications along with a nutrition certification and is currently earning a bachelor of science in healthcare management.

Like a breath of fresh air, a new salad dressing in your repertoire can do wonders for an everyday salad or as a finish for grilled veggies. In the height of summer, nothing is better than a bright, crisp salad and some grilled goods shared with your favorite company under a warm summer sky.

Here you'll find four fresh salad dressings inspired by raw honey. Wildflower honey is recommended for these dressings, as it will have basic "honey" flavor notes rather than dominating flavors associated with many varietal honeys. A good quality extra virgin olive oil will solidify in the fridge and may contribute too much grassiness, so blend with flax or hemp oils or use a more neutral olive oil. Coconut water is used to reduce the amount of oil necessary while also contributing depth in flavor and boosting the honey sweetness.

Citrus Honey Salad Dressing

Ingredients:

1 whole navel orange

1 whole lemon

1-3 Tb raw wildflower honey

1/2 cup olive oil, flax oil, and/or hemp oil

1/2 cup coconut water

1-2 tsp sea salt

Steps:

Cut off the stem and blossom ends of both the orange and lemon and large dice, leaving peel on. The white pith will help thicken the dressing and the zest lends extra flavor.

Combine all ingredients in stand blender or quart mason jar with immersion blender. Start with 1Tb of honey and 1 tsp salt.

Blend to smooth, taste. Add additional honey and salt if desired.

Store in airtight container for up to 2 weeks in the fridge. Before using, bring up to room temperature and shake well.

Pairings:

Serve with a salad of cucumber, tomato, and fresh corn, or drizzle over roast chicken and grilled asparagus.